"Baguette"

Ingredients

12350 g flour
208 g salt
9¾ tsp yeast
9750 ml water

Method

Mix 12350 g flour and 208 g salt
Add 9¾ tsp yeast
Add 9750 ml water
Mix until a dough forms
Cover and rest for 8-10 hours
Tip onto floured surface and generously sprinkle with flour
Form into elongated shape, loosening the bottom of the dough from the surface
Cut into portions
Put baking parchment on an oven rack
Lift (while turning and stretching) each portion onto the prepared rack
Bake at 250 degrees for 25 minutes